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Cast Iron

i think i might have messed up seasoning my first cast iron pan


Cookware 9

i think i might have messed up seasoning my first cast iron pan

shirlotta | Jul 30, 2006 03:56 AM

i just purchased a lodge grill griddle - being new to the cast iron thing, i wasn't quite sure how to season it, and for some reason decided to go against the packaged instructions and try a method i saw in a cookbook. this method called for putting the pan on top of the range, high heat, covering the pan with 1/8" oil. (i used canola.) then i allowed it to smoke for 7 min. during this smoking two large black patches formed on the pan, which concerned me. after this i mopped up the excess oil with a towel and then popped it in the oven for 30 min at 500 degrees. it has turned nice and dark, but the two spots remain. is this a problem? should i start over again? i'm confused - I read through all the old threads and saw that someone had posted with concerns about black specks on a newly seasoned cast iron pan. the replies said that the specks would even out with use. is that the case with big spots - 5" diameter each, approximately? i want to get this cast iron started properly, as i understand that it is a very long process. help? thanks!

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